en lightly touched.
Invert cake in pan on wire rack;
Mix gelatin and berries, thicken until thick as pudding. Place first layer of cake in a very large bowl (punch).
Spoon in gelatin, then pudding and top with Cool Whip.
Continue until all layers are completed.
Chill until set.
Serves 20+.
>In the bowl of
25\u00b0F with rack in middle. Invert bottom of springform pan and
amb and either brown it in a hot pan or throw
he bottom of a 7 inch ovenproof dish or cake tin (one
Grease and flour a 9x13 baking dish. Prepare chocolate cake mix according to box directions.
After cake bakes, allow to cool throughly. With the handle of a wooden spoon, randomly poke holes into cooled cake. If using, spinkle the kirsh over the top of the cake. Evenly spread the chery pie filling over the top of cake. In a chilled bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the cherry pie filling. Garnish with chocolate shavings.
Combine sugar,butter,egg and molasses.Sift in flours and soda.Add dry ingredients,alternate with milk.Add nuts and raisins.Mix well.Turn in a buttered bowl or mold that may set loosely in cooker.
Cover bowl with wax paper.Place bowl on rack with water on cooker.Place cover on cooker.Allow steam to flow from the vent pipe 20 minutes.Place indicator weight on vent pipe for 40 minutes with stem at 10 pounds, That is all the way up.Allow stem to return to DOWN position.
Place cubed potatoes in the bottom of the slow cooker. In a small bowl, mix the salt, garlic, lemon zest and rosemary together and rub mixture on lamb. Brown the lamb in a large skillet using the oil and then transfer to slow cooker. Pour in the wine. Cook on low 10-12 hours, or high 5-6 hours.
round the cake tin.
Use a pair of scissors to
b>cake: Let egg whites warm to room temperature in large bowl of
ound baking pans.
Mix cake mix, 1 cup water,
ttom of both cake pans: SCORE parchment paper around bottom perimeter of cake pan
To layer ingredients in punch bowl:
Cool cake and slice in chunks.
Put 1/4 of cake in bottom of punch bowl.
Pour 1/2 of one box prepared pudding over cake.
Layer 1/2 bananas on top.
Repeat as before.
Add cherry pie filling next.
Top with another 1/4 of cake.
Pour 1/2 of second box of prepared pudding over cake.
Top with 1/2 of crushed pineapple and repeat.
Put strawberries over all and in center of cake topped with whipped topping.
Great for Christmas or holidays.
Mix up cake in sheet pan.
After cake cools, cut in half. Crumble half of cake in bottom of punch bowl.
Divide ingredients in half and layer over cake.
Add second half of cake, crumbled. Repeat second half of ingredients.
Top with last half of Cool Whip.
Sprinkle with nuts or coconut and whole cherries if desired.
aying down the first layer of cake. This makes for a sharp
ttom of both cake pans: SCORE parchment paper around bottom perimeter of cake
en gently touched.
Cool cake in pan on a wire
Bake cake as directed in 9 x 13-inch pan; cool cake.
Crumble 1/2 of cake in punch bowl.
Mix pudding with milk, as directed on box.
Spread 1/2 pudding on crumbled cake in bowl.
Drain pineapple and put 1/2 pineapple over mixture in bowl.
Spread 1 bag glaze on pineapple, begin with outside edge (needs to be touching sides of bowl to look pretty from outside).
Next layer, spread 1 cup Cool Whip.
Repeat layers beginning with cake.
Last layer, use rest of Cool Whip.
Sprinkle with nuts and maraschino cherries, as desired.
Dissolve jello in hot water.
Place frozen strawberries in hot jello.
Use 1 large tube pan.
Break cake in walnut size pieces. Place layer of cake in bottom of pan.
Add layer of ice cream, then several large spoonfuls of strawberry jello mixture. Alternate layers, ending with strawberry jello mixture.
Place in freezer.
Before serving, turn pan upside-down on plate until cake comes out.